One thing I often cook as a treat for my partner is corned beef hash because his mum, Irene, makes it and nothing I make – whether it’s patisserie or a home-cooked stew – will ever compare to his mother’s corned beef hash. On special occasions I’ll make my version (see recipe, right), which he adores.
I make a sofrito with grated onion, celery and carrot, fry that, then add some chopped corned beef from a can, Worcestershire sauce and cooked new potatoes. Mix, season well, then mash it down in the pan so it becomes a hash. Then I top it with breadcrumbs and cook it until crispy.